The 2000 vintage was favoured by a long dry summer, which allowed the grapes to ripen fully with drought stress evident from late March until picking in late April. As we moved into Autumn, the cool evenings provided excellent conditions to develop physiological ripening. The grapes were hand-picked between 19 and 28 April, and the fruit was beautifully rich, ripe and clean.

2000 Porters Pinot Noir

pinot noir 2000After picking, the grapes were soaked on their skins for a lengthy pre-fermentation maceration with 30% whole bunches. This serves to extract colour and flavour. After fermentation in open fermenters the wine was matured in French oak barriques (a third of them new) for twelve months prior to bottling.

The wine is rich and concentrated in flavour, with a seamless texture, and fine grained oak and fruit tannins.

The colour is deep ruby, the bouquet perfumed with violets and smoky oak. The palate shows considerable texture and the rich ripe flavours of plums and loganberries.

Peter Saunders writes on tasting the wine pre-release “At 14% alcohol from a brilliant concentrated Martinborough year, expect this wine to be young, bolshy, different and very satisfying from a small crop and a rich ripe vintage.”

The wine is enjoyable now, showing richness and fruit flavours, and will also reward cellaring during which savoury and barnyard flavours will develop.

2000 Porters Pinot Gris

pinot gris 2000When we first planted the vineyard, we were fortunate to obtain cuttings of the small berried Pinot Gris clone, thought to be derived from the original Pinot Gris pre-phylloxera stock from Alsace which was imported into New Zealand in 1886. This clone has low cropping levels but the flavour and concentration of the fruit produces wines of power and texture.

The very dry vintage, and the cool evenings prior to picking produced a level of concentration of flavour rarely seen in this country.

The wine is straw-coloured with intense varietal notes of pear, quince and apricot kernels. The palate weight and viscosity, resulting from the concentrated fruit, has produced a wine of real texture and length on the palate. This wine was rated four stars — Best of the Bunch in Cuisine. There is only a limited quantity of the wine available for sale and we have had to impose a limit of three bottles per order.